Pastalaya is a version of the Cajun Jambalaya, but the rice is swapped out for pasta. Crawfish Pastalaya is just what it sounds like, all the regular flavors of a pastalaya, but instead of using chicken we use crawfish (and shrimp).
Pastalaya is a very versatile dish, in that in the typical Cajun way lots of ingredients can be added and substituted and it still taste absolutely amazing.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More crawfish recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Crawfish Pastalaya
- 💬 Comments
Cajun pasta is a very hearty dish and is typically a favorite in the colder months, but we enjoy it year round. When it's shrimp season, or crawfish season or if you are like us and have an abundance in the freezer, crawfish pastalaya can be made at any time.
Fat Tuesday is a good day, or for a Mardi Gras party!
What makes this recipe so yummy
- There's no way you'll be hungry after eating this dish. It's hearty, full of those Cajun flavors and you'll be rubbing your belly with satisfaction after.
- The use of andouille sausage really adds some great flavor.
- The pasta can be any pasta really. I like to use fettuccine or bowtie pasta in mine.
- It's a great way to use up the leftover crawfish tails from your crawfish boil.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Bring a large pot of water to a boil then add salt. Boil the fettuccine noodles in the salted water for about 8 minutes (slightly undercooked) then drain.
- Step 2: While the noodles are cooking add the olive oil to a large cast iron Dutch oven and add the peeled shrimp, andouille sausage, onion, sweet peppers and garlic and cook for a few minutes until the shrimp is pink on both sides and the onions tender.
- Step 3: Add the seafood stock, fire roasted tomatoes, crawfish tails, Creole seasoning and salt and pepper.
- Step 4: Bring to a boil then turn down to simmer.
- Step 5: Add the fettuccine noodles to the simmering liquid and stir well to combine evenly.
- Step 6: When the pot is nice and bubbly remove from the heat and add a lid to the Dutch oven. Allow to sit for 15 minutes without removing the lid.
- Step 7: After it has cooled somewhat garnish with parsley and serve.
Hint: I like to make my own homemade seafood stock. I take the leftover peelings from a seafood boil (crawfish, shrimp, crab - whatever I have) and I boil together with some vegetable scraps. Boil for a few hours then strain. I usually keep a few containers of this in the freezer for making my seafood dishes. It makes a huge difference.
Recipe variations and substitute ideas
- Bell Peppers - if you don't have the sweet peppers you could use red bell pepper or green bell pepper.
- Green Onions - sprinkle with chopped green onions at the end.
- Heavy Cream - add a little heavy cream to the liquids, you'll have to allow to simmer a little longer though and this may toughen the seafood.
- Tomato Paste - Add a little tomato pasta at the beginning with the onions, if you prefer more of a tomatoey taste.
- Parmesan Cheese - Sprinkle with parmesan cheese to serve.
- Fresh thyme - Add a little fresh thyme with the other seasonings.
- Lump Crabmeat - Add a little lump crabmeat, if you're like me and happen to sometimes have this stuff laying around, lol.
- Seafood seasoning - Add a little seafood seasoning, or crab boil to the water when cooking the pasta for extra flavor.
- Cajun seasoning - Use Cajun seasoning instead of Creole seasoning - it's practically the same.
- Catfish Filets - These always add a nice texture and flavor.
- Pasta - The type of pasta is not important, use your favorite.
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Necessary gear: Equipment
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I like to use my large Dutch Oven for this recipe, you could use a cast iron pot too though or any other heavy bottomed pot for even cooking - it definitely needs a lid.
If your pot does not have a lid you could cover the pot with heavy duty aluminum foil.
More crawfish recipes I think you'll love
- Crawfish Enchiladas - Delicious enchiladas stuffed with crawfish tails, rice and other yummy Mexican style ingredients. All topped with an enchilada sauce and cheese.
- Crawfish Etouffee - A Cajun classic, buttery and full of seasoning.
- Crawfish Dip - Perfect for game day. Make a crawfish dip for the next superbowl.
- Crawfish Bread - Classic French bread topped with a tasty crawfish cream sauce and cheese.
- Crawfish Boil Recipe - a traditional, perfectly seasoned and easy to peel every time, boiled crawfish.
You should also try this One Pot Turkey Pasta - it's great with chicken too.
How to store leftovers
Once cooled completely store the crawfish pastalaya in an airtight container in the refrigerator for up to 3 days.
If you already froze the seafood before cooking again then you shouldn't freeze again. However, if the seafood was all fresh (not frozen at all) then this recipe will freeze well.
Mel's kitchen notes
Using crawfish that you have leftover from a crawfish boil will give you much more flavor in your dish. If you don't have that availability and are using store bought frozen crawfish I recommend you buy Louisiana crawfish (not imported from China) AND you'll probably need extra seasoning.
Make sure not to overcook the pasta. Al dente pasta or even a little bit less cooked is important so that it can continue to cook in the pot with the other ingredients and will soak up the fluids and flavors.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
I usually just use what I have in the house, it's not overly important. It is usually fettuccine or bowtie pasta.
Definitely, if not andouille sausage then use a smoked sausage like polska kielbasa. That has great flavor too, without the heat.
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Crawfish Pastalaya
Equipment
Ingredients
Noodles
- 12 Ounces Fettuccine Noodles
- 1 teaspoon Salt
Pastalaya
- ½ Pound Large Shrimp medium
- ½ Pound Andouille Sausage sliced
- 1 Each Yellow Onion chopped
- 4 Each Mini Sweet Peppers chopped and deseeded
- 4 Cloves Garlic minced
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 Tablespoons Olive Oil
- 1 Pound Crawfish Tails
- 1 Cup Seafood Stock
- 1 (15 Ounce) Can Fire Roasted Tomatoes
- 1 Tablespoon Fresh Parsley optional garnish
Instructions
- Bring a large pot of water to boil and add 1 teaspoon of salt. Add the fettuccine noodles and cook for about 8 minutes. Remove, drain water and set aside.12 Ounces Fettuccine Noodles, 1 teaspoon Salt
- While the fettuccine is cooking add the olive oil to a heavy dutch oven and over medium-high heat add the shrimp, andouille sausage, onion, sweet peppers and garlic. Cook for a few minutes until the shrimp is pink and the onions tender.½ Pound Large Shrimp, ½ Pound Andouille Sausage, 1 Each Yellow Onion, 4 Each Mini Sweet Peppers, 2 Tablespoons Olive Oil, 4 Cloves Garlic
- Add the seafood stock, canned tomatoes, crawfish tails, Creole seasoning and salt and pepper.1 Tablespoon Creole Seasoning, 1 teaspoon Salt, 1 Pound Crawfish Tails, 1 Cup Seafood Stock, 1 (15 Ounce) Can Fire Roasted Tomatoes, 1 teaspoon Black Pepper
- Bring to a boil then reduce the heat to simmer while you finish off the pasta.
- Add the fettuccine to the pot with the other pastalaya ingredients and stir well to combine.
- Continue with the heat until it's nice and bubbly, then turn off the heat. Add the lid to the Dutch oven and allow to sit, covered, for 15 minutes without removing the lid again.
- Everything should soak and mesh together. The pasta will cook just a little more, the fluids will be soaked up and the dish will thicken.
- After it has cooled somewhat sprinkle with chopped parsley to garnish.1 Tablespoon Fresh Parsley
Notes
Nutrition
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